WARM CHICKEN AND CHORIZO SALAD

Warm Chicken and Chorizo Salad image

Provided by Clare Ferguson

Yield Makes 4 servings

Number Of Ingredients 12

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3 mild or spicy chorizo sausages, about 4 ounces., cut crosswise into coin-shaped slices, or a 6 ounce piece, cut into chunks
12-16 baby zucchini, halved lengthwise, about 10 oz.
1 lb. boneless, skinless, cooked or smoked chicken, cut or pulled into long strips
4 cups loosely packed mixed red and green lettuce leaves
1/2 bunch arugula or watercress
16-20 black olives, about 3 ounces
sprigs of cilantro or flat-leaf parsley
Vinaigrette
2 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
2 garlic cloves, crushed
kosher salt or sea salt and freshly ground black pepper

Steps:

Heat a nonstick skillet or stove-top grill pan, add the chorizo slices or chunks, and sauté gently on all sides until the juices run and the edges are slightly crisp. Set aside.
Mix the vinaigrette ingredients together in a small bowl or pitcher. Use some of the mixture to brush the zucchini halves, then add them to the still-hot pan and cook for 5 minutes on each side or until hot and golden.
Put the chicken into a large salad bowl and add the lettuce leaves and olives. Drizzle over the remaining vinaigrette, then add the chorizo and its juices, and the cilantro or parsley. Toss well, then serve immediately with garlic bread, toasted ciabatta, or warmed focaccia.